Hanami at the Wharf with SHKR

Officina’s Terrazza Rooftop

Based on the Japanese tradition of hanami, the custom of enjoying the transient beauty of flowers, SHKR’s party is an opportunity to celebrate the city’s cherry blossoms while enjoying monumental rooftop views, festive decor and lighting, cherry blossom-themed specialty cocktails (see recipes below), live entertainment, and VIP table service.

SHKR, one of the DMV’s top mobile bartending-on-demand services, is hosting its 2nd annual Spring Fling Party at Officina’s Terrazza rooftop oasis at the Wharf from 8 p.m. to 3 a.m. on Saturday, April 1.

Tickets for the SHKR 2nd annual Spring Fling Pary start at $20 and include one complimentary specialty cocktail. A portion of event proceeds will benefit the Washington School for Girls.

Cheers to Hanami (Cherry Blossom Party)

  • 1.5 oz Suntory Haku Vodka
  • 0.5 oz St. Germain
  • 0.75 oz lemon juice
  • Pink Sparkling Sake

Glass: Champagne Flute

Technique: Shake

Garnish: Pink cocktail glitter

Combine vodka, St. Germaine, and lemon juice and cocktail glitter in shaker tin. Add ice, shake vigorously. Top with sparkling pink sake.

Hanagasumi Fizz (Flower Haze Fizz)

  • 2.0 oz Roku Gin
  • 0.5 oz Luxardo Maraschino
  • 0.5 oz Date syrup
  • 1 oz lemon juice
  • Egg white from one egg
  • Bar spoon Maraschino cherry juice (for color)
  • 3 dashes orange blossom water
  • Club soda

Glass: Nick & Nora or coupe

Technique: Dry shake

Garnish: Cherry blossom flowers (they’re edible)

Combine Gin, Luxardo Maraschino, date syrup, lemon juice, egg white, orange blossom
water, and Maraschino cherry juice in shaker tin with no ice. Dry shake (without ice) for
20 seconds. Add a few cubes of ice. Vigorously shake until well chilled and strain into
Nick and Nora or coupe glass. Top with splash of club soda. Garnish with cherry
blossom flower.

In Sakura Fashion

Glass: rocks

Technique: Stir

Garnish: Maraschino cherry and cherry blossom flower

Combine Japanese whiskey, cherry blossom syrup, and yuzu bitters in mixing hatch.
Add ice. Stir ingredients until chilled. Strain into a rocks glass with a big ice cube, top with
smoker and cherry chips and use a butane torch to smoke. Garnish with maraschino
cherry and cherry blossom flower.

Love cocktails but enjoy them even more when you’ve got someone else making them for you? Hire SHKR, a bartender-on-demand service providing experienced bartenders and servers for private events, weddings, and other social gatherings. For more information and bookings, email: bookings@SHKR.co.

Troy Petenbrink

Troy, also known as The Gay Traveler, is a well known travel and food writer. His has been a regular contributor to a variety of outlets including National Geographic, Travel Channel, DCRefined, CBS Local, and Metro Weekly. He also appears on local Washington news outlets as a travel expert.

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